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Miniature Quiches

  Condensed cream of mushroom soup 1 Can (10 oz) (284 Milliliter)
  Oil 2 Tablespoon (for greasing)
  Cream cheese 8 Ounce, softened (227 Gram / 1 Package)
  Eggs 4 , slightly beaten
  Finely chopped spinach 250 Milliliter (Fresh)
  Shredded swiss cheese 175 Milliliter
  Finely chopped ham 125 Milliliter
  Finely chopped green onion 50 Milliliter
  Hot pepper sauce 2 Milliliter (1/2 Teaspoon)
  Crepes 24 (6 Inches Diameter)

To make filling: In bowl, blend soup into cream cheese until smooth.
Stir in remaining ingredients except crepes.
To make appetizers: Lightly oil 24 small muffin cups.
For each appetizer, place browned side of crepe on flat surface; fold edges toward center to form a square about 9 cm (3 1/4 inches).
Gently press folded crepe into muffin cup, lining bottom and sides (corners of folded crepe will extend above muffin cup).
Spoon about 45 mL (3 tablespoons) filling mixture into crepe-lined cups.
Bake at 190°C (375°F) for 10 minutes; lay foil over top.
Bake 20 minutes more or until done.
Remove from muffin cups by gently running spatula around outside of crepes.
Cool slightly before serving.

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Miniature Quiches Recipe